Qianjie Coffee Ethiopia Sidamo Water washing Sakuran Baking Curve and Cup Evaluation
Evaluation of Qianjie Coffee washing Sidamo Sakuran Baking Curve Cup in Ethiopia
Recently, in adjusting a newly arrived Sidamo Sakuran, Ethiopia, I fixed the pre-burst curve and then only changed the length of the development stage and the temperature of the beans to see the effect on the flavor.
The reference flavor of this bean has obvious floral, lemon and citrus flavors, lime-like acidity, and peach aromas when cold.
After seeing this flavor description, I decided to shorten the bean Maillard reaction time by comparison and run a faster curve. Due to the high density and hardness of beans, they began to be dehydrated by high fire. Before the explosion, the temperature rise was reduced and the loss of aromatic substances of small molecules such as flower fragrance was preserved.
Due to the usual production needs, I chose the baking capacity of 550g (full load) into the beans.
Bean temperature: 200 degrees
Turn yellow: 154 degrees @ 5 minutes 20 seconds
Burst point: 183.5 degrees plus or minus 0.5 degrees @ 8:20 seconds plus or minus 3 seconds
Only by changing the next bean temperature and development time to adjust the three curves:
The first pot: 190.5 minutes and 20 seconds
The second pot: 191 minutes and 40 seconds.
The third pot: 192 minutes.
The results of the cup test are as follows:
The first furnace: the wet fragrance has a strong aroma of green tea and flowers. Sipping aromas of green tea, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity. But the end rhyme is not enough, only some sweetness remains in the mouth. However, it tastes very unbearable, like drinking a cup of tea instead of coffee.
The second pot: the wet fragrance has yellow lemon, flower fragrance, black tea fragrance and citrus flavor. There are aromas of black tea, yellow lemon, caramel and jasmine when sipped. At this baking degree, the flavor begins to become rich and solid, the acidity of the entrance is lower than that of the first pot, the sweetness will be perceived faster and the sweetness will be higher. However, the whole is not as clean and transparent as the first pot. But more balanced.
The third pot: wet fragrance has the aroma of ripe citrus, caramel and sweet-scented osmanthus. It has aromas of caramel, ripe yellow lemon, sweet-scented osmanthus, cream and drupes. At the entrance, although the sense of tea is still there, the aroma of tea is not as obvious as that of the first two pots. The complexity of the aroma is higher, but the tonality is lower and the sense of permeability is lower. The acid is not as lively and bright as before, but there is a creamy aroma and higher sweetness, and even a fruity taste.
- Prev
Introduction of taste, flavor and aroma trend in Huaguoshan area of Yunnan Province
Yunnan Huaguoshan production area introduces the taste flavor and aroma to the country: China altitude: 1200 meters production area: Yunnan baking degree: moderate baking treatment: washing the main producing area small grain coffee is suitable to grow in the mountain area of 8001800 meters above sea level. If the altitude is too high, the taste is sour, if too low, the taste is bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are sour.
- Next
Idido and aricha deal with factory relationship? What are the characteristics of red honey and sunny Yega Chuefei coffee
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) the way coffee is grown in Ethiopia is not like an ordinary manor, but farmers grow small coffee trees in their backyards and grow miscellaneous crops such as bananas at the same time. Coffee can be harvested and sold in exchange for cash during the growing season, while other food crops are self-sufficient, according to statistics.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?